Oyster Saute

6 Servings

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Oyster Saute Ingredients

2 tb Margarine	1/2 c Red or green bell pepper;
1/2 c White wine	1 1/2 pt Oysters
1/3 c Celery; chopped	1 ts Dill weed
2 c Sliced mushrooms	Chopped parsley
1/2 c Green onions; chopped	1 Squeeze of lemon

Instructions for Oyster Saute

Saute vegetables in margarine and white wine in a saucepan until tender-crisp. Add oysters and dill weed and cook until oysters are opaque. Sprinkle with parsley and squeeze of lemon. Makes 6 servings of 160 calories, 4 grams fat, 55 milligrams cholesterol, 375% USRDA for zinc and 36% USRDA for iron each. NEWSPAPER ARTICLE, FROM AMERICAN HEART ASSOCIATIONS CULINARY HEARTS KITCHEN From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Seafood-OtherCuisine: Uncategorized